Search
.Management Sciences
Category: Food Technology
The most commonly used leaving agents in barley are__________________?
0
A. Yeast
B. Sodium bi carbonate
C. Sugar
D. Both a & b
To prevent deterioration of food from microorganisms which one of the following preservatives are used _____________________?
A. NaCl
B. Sulpher dioxide
C. Nitrate
D. All the above
The flavor of butter, milk and cheese due to__________________?
A. Long chain fatty acids
B. Short chain fatty acids
C. Saturated fatty acids
D. Unsaturated fatty acids
In dairy products such as cheese and condensed milk the preservative used is______________________?
A. Epexider
B. Parabens
C. Nisim
D. All the above
Approximate calories in 1/2 breast fried chicken is_____________________?
A. 155
B. 175
C. 210
D. 232
Which is the flavour enhancer in meat products ______________________?
A. Monosodium glutamate
B. Sorbitol
C. Lecithin
D. None of the above
The storage life of cucumber at 50ºF with of 95% is _____________________?
A. 6-10 days
B. 10-12 days
C. 10-14 days
D. 12-16 days
Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
Recent Comments